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Homemade Potato Chips with Gorgonzola Cheese Sauce

Teri & Jenny
5 from 1 vote
Servings 4


  • 2 russet potatoes, scrubbed and dried
  • sea salt flakes to taste
  • oil for frying

gorgonzola cheese sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 2 ounces shredded mozzarella
  • 2 ounces crumbled gorgonzola, plus more for sprinkling
  • salt and pepper to taste
  • thinly sliced chives


  • Preheat deep fryer or a tall sided pot filled with 2 inches oil, to 350˚F.
  • Using a mandolin, slice potatoes paper thin and submerge into cold water for 30 minutes.
  • Line a baking sheet with paper towels and lay the sliced potatoes onto the surface. Top with more paper towels and press down to remove as much liquid from the potatoes.
  • In small batches, carefully drop a handful of sliced potatoes into the fryer or pot with hot oil and using heat-safe tongs, stir the potatoes around for 2 to 3 minutes, to ensure they don’t stick together and end up having some texture/body to them.
  • Continue to fry the chips for an additional 3 minutes or until they begin to brown, but haven’t overcooked or burned.
  • Remove them from the oil, onto a baking sheet lined with fresh paper towels and immediately season with sea salt. Repeat until all of the potato slices have been fried.
  • Once chips have cooled, remove the paper towels and toss together with a little more sea salt. Set aside.
  • For gorgonzola sauce: Place a saucepan over medium heat and melt butter. Add flour and whisk together until no lumps remain. Continue to cook the mixture for 1 to 2 minutes before whisking in the milk. Continue to whisk together until the mixture is smooth and has thickened slightly. Remove from heat and whisk in the cheeses, 1 ounce at a time, until all of the cheese has been added and the sauce is smooth. Season with salt and pepper.
  • To serve: Drizzle cheese sauce over chips and top with more crumbled gorgonzola and thinly sliced chives. Serve immediately.
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